Heart-Healthy Aloo Beans Ki Subji
Savor the wholesome goodness of 'Heart-Healthy Aloo Beans Ki Subji,' a simple yet nourishing North Indian side dish that's perfect for guilt-free indulgence. This low-fat recipe combines tender cubes of potatoes and vibrant green beans, infused with aromatic spices like cumin, turmeric, and coriander—all cooked in heart-friendly olive oil. The addition of freshly grated ginger adds a layer of warmth and depth to this veggie delight. With a quick prep time and a one-pan cooking method, this dish is ideal for busy weeknights or meal prep. Garnished with fresh cilantro, this flavorful subji pairs beautifully with whole-wheat chapatis or as a standalone light meal. Explore this easy-to-make, heart-healthy recipe and elevate your daily dining with a touch of tradition. Perfect for health-conscious foodies!
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Recipe Information
Ingredients
- 2 medium-sized Potatoes
- 200 grams Green beans
- 1 tablespoon Olive oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.25 teaspoon Red chili powder
- 0.5 teaspoon Salt
- 1 inch piece, finely grated Ginger
- 2 tablespoons Water
- 2 tablespoons, chopped Fresh cilantro
Instructions
Wash and peel the potatoes. Chop them into small cubes, approximately 1/2 inch in size.
Rinse the green beans thoroughly and cut them into 1-inch pieces.
Heat 1 tablespoon of olive oil in a non-stick skillet or pan over medium heat.
Add 1 teaspoon of cumin seeds to the hot oil and allow them to crackle for a few seconds until fragrant.
Add the grated ginger and sauté for 1 minute until aromatic.
Introduce the chopped potatoes to the pan, stirring them to coat with oil and spices.
Sprinkle 0.5 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and 0.25 teaspoon of red chili powder over the potatoes. Stir well to combine all spices evenly.
Add in the green beans and stir to mix everything thoroughly.
Season with 0.5 teaspoon of salt and give the vegetables another good stir.
Pour in 2 tablespoons of water and cover the pan with a lid. Cook on low heat for about 10-15 minutes, stirring occasionally, until the potatoes and beans are tender.
Once the vegetables are cooked, remove the lid and increase the heat slightly to evaporate any remaining moisture, stirring gently to avoid mashing the potatoes.
Garnish with 2 tablespoons of chopped fresh cilantro before serving. Serve hot as a side dish or pair with whole-wheat chapatis for a complete meal.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1490 mg | 65% | |
| Total Carbohydrate | 105.0 g | 38% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 11.9 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2780 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
